See Beth Fish Reads Blog for more Weekend Cooking posts:
The day was Wednesday. It was raining; had been gloomy cloudy rainy all week. I decided to make empanadas which is a great activity to do while listening to an audiobook. I was enjoying The Love Song of Queenie Hennessy which I can thoroughly and heartily recommend if you also enjoyed The Unlikely Pilgrimage of Harold Fry. Queenie’s book is a companion read to Harold’s. Do read Harold’s first because Queenie might spoil what happens on the journey if you read out of order.
The recipe for my empanadas is from a magazine published (Feb 2014) for the southcoast of Massachusetts. I have not been able to find an online link so I will retype, link to the SOCO Magazine and give credit per this sentence. Will that do?
5 cups peeled and cubed sweet potatoes – I purchased mine from the local Farmer’s Market
1/2 tsp salt
2 Tbsp olive oil
3 cups chopped white onion
1/2 cup chopped scallions (~4, also from the Farmer’s Market)
1-2 Tbsp green chili (I used my last can to make salsa, so I used that instead)
6 cloves garlic, minced
3-4 tsp cumin
3-4 tsp coriander
4 1/2 cups black beans (I used 2 cans of Bush’s brand)
1 bunch cilantro, chopped
2 Tbsp lime juice
3 premade single pie crusts (not enough! I used 5 of those boxes that have 2 rollups, enough for a double crust pie. ALDI has them for $1.69/box (and YES, I do use premade pie pastry sometime.)
1 | Place the peeled sweet potatoes in a large pot filled with salted water, cover, and boil until tender. Once done, drain and set aside.
2 | While the potatoes are cooking, heat the olive oil in a saucepan over low to medium heat. Add the onions, scallions, green chili, and garlic; saute until the onions are translucent Next add the cumin and coriander and stir just for a couple of minute; don’t allow the ingredients to stick to the pan.
3 | In a large mixing bowl combine the black beans, cilantro, lime ice, and salt to taste. Add the sweet potatoes, and mash the contents to the desired texture. Add the onion, garlic, and chili mixture. Mix well and set aside.
4 | Preheat oven to 425 degrees. Open the prepared dough and spread each piece over a clean countertop. turn a water glass upside down and press firmly into the dough to cut out circles. (I have an old plastic cup from my college sorority days that makes a nice 4″ diameter circle.)
5 | Place half of the rounds on a cookie sheet; these will serve as the bottoms of the empanadas. Place 1-2 Tbsp of filling on top of each circle then place another piece of crust on top and pinch the sides together*; press the crust with a fork along the outside edges to seal. Use the fork to poke a few holes in the top of each empanadas so they won’t explode!
6 | Bake for about 18 minutes, and be sure to watch them so they don’t burn. I serve mine with sour cream and salsa.
* I use an eggwash to help seal the insides and also brushed on top to give crispy golden color.
I now have dozens of these in the freezer – they make a wonderful quick snack or lunch. Just 40-60 seconds in the microwave but oven warming is best for texture.
If you would like a printable copy, I have stored this in Google Docs. Let me know if it doesn’t work? Click here –> Empanada Recipe <–